Crunch Spicy Yellowtail Roll Recipe
Make Crunch Spicy Yellowtail Roll Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sushi Rice
Filling
Crunchy Topping
Garnish
Method
Preparing Sushi Rice
- 1
Rinse the Rice
Rinse the sushi rice under cold water until the water runs clear. This removes excess starch.
- 2
Cook the Rice
Combine rinsed sushi rice and water in a rice cooker or pot. Cook according to the rice cooker instructions or bring to a boil, then cover and reduce heat to low for 20 minutes.
- 3
Season the Rice
Once cooked, let the rice sit covered for 10 minutes. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold the mixture into the rice and let cool to room temperature.
Preparing the Filling
- 4
- 5
Mix Spicy Mayo
If making homemade spicy mayo, combine mayonnaise with sriracha sauce to taste. Set aside.
Assembling the Roll
- 6
Prepare Nori
Lay a nori sheet on a bamboo sushi mat, shiny side down.
- 7
Spread Rice
Wet your hands to prevent sticking and take a handful of sushi rice. Evenly spread it over the nori, leaving a 1-inch border at the top.
- 8
- 9
Roll the Sushi
Using the mat, roll the sushi tightly away from you, pressing gently to form a cylinder. Seal the edge with a bit of water.
Adding the Crunch
- 10
Prepare Panko
In a small pan, heat sesame oil over medium heat. Add panko breadcrumbs and toast until golden brown, stirring frequently.
- 11
Coat the Roll
Once the roll is formed, slice it into 8 pieces. Roll each piece in the toasted panko to coat the outside.
Serving
- 12
Plate the Sushi
Arrange the sushi pieces on a serving plate.
- 13
Garnish
Serve with soy sauce, wasabi, and pickled ginger on the side.
